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A black plate with Greek orange and fennel salad. Featured photo.

Greek Orange and Fennel Salad

Sylia
A refreshing and vibrant Greek fennel orange salad that combines crisp fennel, juicy oranges, and a zesty olive oil-lemon dressing. Inspired by a traditional recipe from Mani with a modern twist, it's the perfect blend of Mediterranean flavors for any occasion!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 0 minutes
Flavor blending (optional) 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Salad, Side Dish
Cuisine Greek, Mediterranean
Servings 4
Calories 284 kcal

Ingredients
  

  • 2 (about 1 pound / 450-500g) medium-sized potatoes
  • 2 oranges
  • 1 small fennel bulb
  • 15-20 Kalamata olives (unpitted)
  • 2 fresh spring onions
  • 1 medium dry onion
  • ¼ cup (50 ml) Extra Virgin Olive Oil
  • 2 tablespoons the juice of lemon, and a teaspoon of lemon zest*
  • Salt and pepper to taste
  • Arugula or other greens (optional)

Instructions
 

  • Wash the potatoes and place them whole, skin-on, in a pot. Cover with cold water, add 1 tablespoon of salt, and bring to a boil. Cook for 20 minutes (longer for larger potatoes), or until easily pierced with a fork. Let them aside to cool.
    2 (about 1 pound / 450-500g) medium-sized potatoes
  • Meanwhile, trim the fennel bulb, removing tough outer layers, and slice it thinly using a mandoline or sharp knife. Peel the oranges, remove the white pith, discard any seeds if any, and slice them into rounds or segments.
    1 small fennel bulb, 2 oranges
  • Slice the dry onion into thin rings and finely chop the spring onions.
    2 fresh spring onions, 1 medium dry onion
  • Peel the potatoes, cut them into cubes, and transfer them to a salad bowl.
  • Add the orange slices, onions, fennel, and olives to the bowl with the potatoes. In a jar, mix the olive oil with the lemon juice and season with salt and pepper. Shake well. Pour the dressing over the salad.
    15-20 Kalamata olives (unpitted), ¼ cup (50 ml) Extra Virgin Olive Oil, 2 tablespoons the juice of lemon, and a teaspoon of lemon zest*, Salt and pepper to taste
  • Mix well, cover the bowl tightly with plastic wrap, and refrigerate for up to 3 hours to allow the flavors and aromas to blend (optional).
  • Before serving, remove the bowl from the refrigerator. Season lightly with salt and pepper, if needed. Toss gently, and serve.
  • Serve with arugula or other greens (optional).
    Arugula or other greens (optional)

Notes

Adjust the lemon according to your taste. 2 tablespoons with 50 ml olive oil is mild for Greeks but it can be too strong for people not too familiar with lemony taste.

Nutrition

Serving: 1gCalories: 284kcalCarbohydrates: 37.7gProtein: 4.3gFat: 10.37gSaturated Fat: 2.05gPolyunsaturated Fat: 1.45gMonounsaturated Fat: 10.37gSodium: 15mgPotassium: 943mgFiber: 7.4gSugar: 10.9gVitamin C: 73mgCalcium: 95mgIron: 2.2mg
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